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Primers of Domestic Science. 

ISTo X. 


FAMILIAll LESSOXS FOR LITTLE GIRLS 


Kitchex 


AND 

DiXIXG-EoOM W OPvK 



FOR INDUSTRIAL SCHOOLS AND FOR HOMES. 


BY 



Mrs. Harriet J. Willard. 


a 

-A . — / 6 ./ 


. 880 . 






CHICAGO: 




GEO. SHERWOOD & COMPANY. 










CorYKionT, 1880, 

11t Gko. SuEHWOOD & COMP^VXY. 


PREFACE. 


This little book has been written with the design of furnishing 
a primer so cheap that it can be placed in the hands of every little 
girl who needs instruction upon the subjects herein treated. It was 
suggested by the needs of Industrial Schools; but it is hoped that 
it may be useful in many homes. With no effort to be original, the 
writer has simply tried to put in systematic arrangement a few 
lessons, such as she has used in her own teaching, hoping thus to be 
able to assist other ladies who are engaged in the great work of 
teaching little girls the useful employments of life. 

The Songs, a suggestion from ]VIiss Huntington’s “Kitchen- 
Garden,” will be found to add greatly to the interest of the study. 
They should be used in connection with the lessons to which they 
belong. The rules should be committed to memor}' by all the pupils. 
The comments following the rules are intended as suggestions to 
teachers and mothers, as well tis to pupils. 

Should this little venture be favorably received, the writer will at 
once offer a second primer, upon the care of the parlor and the bed¬ 
room, with instructions for the laundry. Another is contemplated 
upon cooking, which will be prepared especially for “little cooks.” 
A fourth primer will contain instructions for the seamstress on the 
use of the needle and the sewing-machine, with hints on the purch.ise 
of dry-goods, and the cutting of garments. 



TABLE OF CONTENTS 


L— How TO Build a Fire in a Cooking Stove, - 7 

II.—How to Build Fires in Open Gr.vtes or Heating 

Stoves, ...... 11 

‘III. —Setting the Table, . - - - - - 15 

IV. —Waiting at Table, ..... 18 

V. —Clearing Tables, - - - - - - 21 

VI. —Washing Kitchen Dishes and Iron Vessels, - 24 

VII. —Washing T.\ble Dishes, Glass and Silver, - - 28 

VIII.—How TO Keep the Kitchen in Good Order, - 32 

IX. —C-vre of Kerosene Lamps, - - - . - 36 

X. —On the Care of the Cellar, Outside Steps and 

Back Yard, - . . -40 

XL—The Care of the Person, - . • - 43 

XII. —Review, . . . . . - .47 

iVPPENDLV, ....... 41) 

SONGS.—Fire Song, . • - - .63 

Setting the Table, ... 54 

Waiters* Song, - • • - .56 

Cle-vring the Table, ... 58 

Song of the Lamps, - - . .60 

W.ASHiNG Song, .... 62 





CHAPTER I. 


HOW TO BUILD A FIRE IX A COOKIXG STOVE. 

The first thing to be thought of in liiiildi ng a house, or 
a hre, is to have all the materials ready and near at hand. 
You have all seen men get ready to build a house. Several 
Aveeks before the real work is to commence, they begin to 
bring all the materials to the ])lace and to have them all 
ready for tlie workmen. 

Now if you expect to build the fire in the morning, you 
must make ready the night before. Have your kindlings 
all split and laid near the stove, that they may be dry. The 
coal-hods must be filled with coal ; the paper or shavings 
just at hand. AVe will suppose that all is now ready, and 
that you are to build the fire in the cooking stove. First 
close all the drafts; shut the doors of the stove and put all 
covers in place; then with the proper instrument turn the 
grate. Then take up the ashes, being careful not to raise 
a dust. When all is clear and clean, place in the fire-box 
the ])apers, crumpled in loose balls, enough to nearly half 
fill the box. Next put on kimllers, the smallest first, being 
careful to lay them crossed in such a way that the air can 
pass between them. Put in enough wood nearly to fill the 
box ; then sprinkle over the top a layer of finely-broken 
soft coal ; now open all the drafts ; then start the fire by a 
piece of jiaper, lighted with a match and placed under the 
o-rate If it does not kindle all through at once, trv another 
larger piece of paper. If smoke puffs out from drafts and 

(7) 





8 


KITt'HKN AND DlNIN<;-UOOM WDKK. 


(Icx)r8, you may know that in laying in the materials you 
have packed them too close; remember, fire needs air to 
live and burn, just as mucii as you need air to brirathe. If 
you have followed these directions carefully, and if your 
materials are in good condition, your hre should burn well 
at the first lighting. Wlien the papers are burned, and the 
fire sinks down and is well burning, a little more coal may 
be added. If you wish to use hard coal, your fire is now 
ready to receive it in very small quantities. 

Be careful never to allow the fire-box to become entirely 
filled with coal and cinders: the coal burning against the 
top of the stove will warp and crack the covers, and seri¬ 
ously injure the stove. Besides, close packing stops the air 
from passing through the fire, and really deadens it. There 
should be about a hand’s breadth of space between the fire 
and the covers. 

If hard coal is used, the ashes should be sifted, the clink¬ 
ers picked out, and the cinders saved to burn again : when 
mixed with a little fresh coal, they will burn well, and, for 
all purposes except baking, are quite as good as coal. 

KULES. 

1. Have all materials for fire-building ready and near 
the stove over night. 

2. Clear the stove entirely from cinders and Jishes. 

3. Place papers, kindlings, and coal, in such a way as to 
allow the air to pass freely through. 

4. Wlien all is ready, light from below, with paper 
lighted with a match. 

5. Add coal frequently during the first twenty minutes, 
a very little at a time. 

6. Never allow the fire-box to become filled with coal 
and cinders. 



HOW TO liUILD A FIILE IX A COOKING STOVE. 


9 


7. Never allow the top of the stove to become red-hot. 

8. Close all drafts as soon as the heat is sufficient for 
use ; and keep them closed Unless more heat is required. 

.Comments. — We use for fuel, wood, soft and hard coal; also, 
cannel coal, and charcoal. Wood is used for fuel in countr}” dis¬ 
tricts; in cities it is sometimes used in cooking and heating st''ves; 
but as it is more expensive than coal, it is no^ in common use. 

Soft or bituminous coal burns (piick, and makes a very hot hre; 
but it burns out quickly, makes much smoke and dirt, and is verj’^ 
destructive to stoves. 

Hard or anthracite coal is divided into egg coal (large and small), 
range coal, and nut coal. The egg is used in furnaces; the range 
and nut, in heating and cooking stoves. If hard coal is u.sed in the 
cook stove, the ashes sliould always be sifted and the cinders used to 
burn again. The best stoves are provided with sifters, so that you 
can easily sift the aslies before taking them up. Tlie cinders should 
be mixed with coal and used to keep tlie fire, or burned wlien the 
oven is not required for baking. 

Coal is produced by trees and other vegetable matter, which have 
been long buried in the earth, and liave passed througli chemical 
changes until they have become coal. The hard coal is found deep¬ 
est buried, and is older than the soft coal, which is found nearer the 
surface. Anthracite coal is found in Eastern Pennsylvania. Cannel 
coal is a kind of bituminous coal. All the varieties of the bitumin¬ 
ous coal are found in the Western States. Charcoal is made by 
burning wood until it is charred all through: it is much used in 
the Eastern States, and is very good fuel for many purposes. 

Matches are made by dipping little sticks of pine wood into a 
preparation of phosphorus, which causes them to ignite when 
'rapidly scraped against a rough surface. The phosphorus is 
j)oisonous; cart^should therefore be taken to keep matches from 
young children. When a box of matches is purchased, the matches 
should be carefully placed in the match-safes, with the lighting end 
downwards. In lighting a match, take care to scrape it on the 
match-safe, as a bad mark Is made by scratching on the wall. Be 
careful not to drop a match upon the floor, and not to allow the 
burnt end to drop where it can i)()ssibly set any thing on fire. If 
the safes become nearly empty, have them filled without delay. 


10 


KITCIIKN AND DINING - ItOOM WOIIK. 


Matches should be kept in different purls of tlie house, so as to i>e 
always ready for instant use. 

Papers for lighting fires should be laid a.side for the puri) 08 C. 
Coarse brown papers are not good, but can Imj ustni with others. 
Old newspapers are best Keep a supply of them in the paper-box, 
ready for use. If shavings can be easily procured, they may lx* used 
in place of the papers. 

Kindling-wood is preparwl from pine or other soft wood. It is 
belter if cut into quite short pieces, with part of it split fine, and 
the rest left in large pieces. If hard coal only is usetl, some hard 
W(xk1 will be needed in fire-building: this should be sawed short 
and split fine. If wood alone is used, it should be hard wood 
(except the kindlings), drj’, and well split. 

Some further advice about fires in cook-stoves is given in the 
next chapter; but now observe this very important Caution! Never 
use kerosene or any oil in building a fire; it is dreadfully danger¬ 
ous as well as wasteful;, and more accidents with fire come from 
this than from all other causes together. Only a suftlciency of paper 
and kindlings, perfectly dry, is needed to make a good fire. 

To Tk.u'Ukrs. — In all lessons 8(*e that the pupils understand all 
the wonls and phrases: do not presume too much .upon their knowl- 
edge. In this lesson see that they understand the words and phra.ses 
— materials — seriously injure — fuel — destructive — expensive — 
vegetable matter (when you say vefjetahle they will understand only 
potatoes, peas, asparagus, etc.) — ignite — instant use — procured. 


UOW TO BUILD BIBBS OPEN GBATES. 


11 


CHAPTER IT. 

IIOIV" TO BUILD FIRES IN OPEN GRATES OR HEATING 

STOVES. 

xVll through the year, fire must be built in the cooking 
stove to cook our food. When the weather is cold, we need 
fires in grates and in heating stoves to keep us warm. 

First we will talk about building a fire in an open grate. 
The grate must first be cleared of cinders and ashes. To 
do this put up tlie blower and with a poker clear out the 
ashes from below ; then take down the blower, and with 
tonjrs or hand take out such cinders as will not o-o through 

O O O 

the grate. Make as little dust as possible. Take the ash- 
pan out, and clean under it, brushing all up neatly with a 
dust brush. Now place papers in the grate, crushed as for 
the cook-stove, and kindlers carefully laid to let the air 
through. On the top put pieces of coal, enough to cover all 
well. If you do not use soft coal or cannel, you must use 
more kindlings and some hard wood. Last of all, ])ut up tlie 
blower and lio'ht the fire from below. 

O 

If you.have been careful to use plenty of paper and 
enough dry kindlers, your fire will burn very briskly. In a 
few minutes the blower may be removed and more coal put 
on. Keep the blower up till the fire ceases to smoke, and 
sutHcient lieat is })roduced ; then the blower must be take»i 
off and set aside in its ])roper ])lace. Before leaving the 
work, vou should take a little clean warm water, and with a 

7 f 




12 


KITCHEN AND DINING-ItUOM WDKK. 


cloth wipe up the hearth and the hearth-pan and all dust from 
about the grate, leaving all neat and clean. 

To build a fire in a heating stove, you will proceed just 
as before to turn the grate, clear out ashes and put in paper ; 
kindlers, and coal; but as there are many varieties of heat-T 
ing stoves, you will need special directions for taking care ofl 
the fire in any one. You should be very careful to follow 
these directions when once given and never think that some 
other way will do just as well. 

To keep the fire and at the same time control the heat in 
any kind of a stove or furnace, remember this direction : as 
soon as your fire has given out sufficient heat to warm the 
room, close all the drafts below the fire, or nearlv close them; 
some stoves are so tightly fitted that the fire will go out if 
the lower drafts are entirely closed: then open the stove or 
furnace door, or in some way allow the air to come to the 
upper surface of the fire. 


KULKS. 

1. Clear the grate from all ashes and cinders. 

2. In doing this, be careful to raise as little dust as 
possible. 

3. Lay in papers, kindlers, and coal, as for the cooking J 

stove. I 

4. When all is ready, put up the blower and light from i 
below. 

5. Wash up the hearth and grate neatly, before leaving 
the work. 

G. When the fire is free from smoke, set off the blower. 

7. Whenever fresh coal is needed, put it on in moderate 
quantity; and put up the blower till the smoke is burned off. 

8. hen the heat is sufficient to warm the room, close 
the lower drafts, and open the upper door. 






now TO BUILD FIRES IN OPEN GRATES. 


13 


0. To build fires in heating stoves, first get particular 
directions how it is to be done. 

10. ^Yhen you once learn how to manage a stove, always 
do it the right way. 

11. Never think that any other way will do just as well 
as the proper way. 

Comments. — To be able to build and manage the fires of the 
house is of the greatest importance; and it requires intelligence, good 
judgment, economy, and industry, on the part of the person having 
them in charge. ^More money is wasted, more food spoiled, and more 
comfort lost by ignorance and carelessness in this, than in any other 
department of the house. 

To keep up a fire properly in a cooking stove, fuel must be added 
before any sign of failing appears in the fire. lYhile it is bright, 
sprinkle on a layer of fresh coal: never enough to cover and blacken 
the fire, and thus render it useless for some time, but just enough to 
keep up the regular degree of heat needed. In this way the fire may 
be replenished even while bread is baking or any cooking going on, 
without making a change in the heat. This is the proper way to 
manage either hard or soft coal; if soft coal is used, it should be 
broken verv fine. It is best however to use hard coal if your cooking 
stove is fitted for it. It is ouite as cheap in the end, and is verj' much 
neater and cleaner to use. 

It is the worst possible economy to get along with a jioor, cracked 
old cooking stove. In a few years you will waste more money in coal 
than a first-class cooking stove would cost. It should be a rule never 
to allow the top of the stove to become red-hot: the intense heat will 
crack and warp the covers and seriously damage the stove. 

In directions for clearing open grates, I said nothing about raising 
and emptying the grate. Of course, this can be done by a person of 
judgment; but a young girl will make less dust by the method I give. 
If ashes must be taken up in parlors or dining-rooms, spread a paper 
over the ash-bucket, and carefully slip the shovel, filled with ashes, 
under the paper, and empty it: all dust in the room may thus be 
avoided. 

For fire-building, a pair of old gloves should be worn to protect 
the hands. Girls with soft white hands can manage fires, if they will 




14 


KITCHEN AND DINING-KOOM WOKK. 


only take a little pains to handle coal generally with a shovel or tongs. 
Never lift a heavj' coal-hotl up to put in coal, but take a shovel. If 
you lift the hotl, you will be likely to put in too much coal. _ 

[Teachers may find it necessary to explain these words or phrases:] 
Hearth-pan — proceed — many varieties — control — upper surface of i 
fire — moderate quantity — intelligence — judgment — economy —: 
industry — ignorance — department — manage — intense heat — re-i 
plenished — avoided — protect.] j 





SETTING THE *TAB1.E. 


15 


CHAPTEE III. 

SETTING THE TABLE. 

Before beginning to set the table, see that the room is in 
good order. If necessary, brush any litter or dust from the 
floor; then dust the furniture. See that the dining-room fire 
is in order to last two or three hours without replenishing. 

In placing the table-cloth on the table, unfold the cloth 
carefully, putting the right side up and .the center of the 
cloth exactly in the middle of the table : see that the corners 
are exactly even. 

After the cloth is neatly spread, put on the casters, salts, 
spoon-holder, and sugar-bowl. Arrange the table for the 
host and hostess to sit either in the middle of the sides, or 
at the ends, opposite to each other. Set the plates right side 
up around the table, at equal distances apart, and about two 
inches from the edire of the table. The table should be 
spread enough to allow about three feet between the plates. 
Now from the knife-basket select the proper number of 
knives and forks, and four table-spoons. Place a fork at the 
left side of each plate and a knife at right angles to it, above 

the plate, thus: Put the edge of the knife next 

to the plate. Place the table-spoons on the table, crossed, 
at each side of the casters. If no stand of casters is used, 
put the spoons a little way from the center of the table, on 
each side. 




16 


KITCHEN AND DINING-UOOM WOKK. 


Next pass around with the napkins; turn each plate over, 
and lay a napkin on the plate. Now place a glass for water 
at the right of each plate. Place the cream-pitcher and 
Bugar-howl to the left of the hostess, cups and saucers in 
front of her. Spoon-holder and coffee-pot at the right. If a 
server is used to set tea things on, arrange all in this order 
on the server, setting the cups ready for use. Last of all set 
the chairs up to the table. 

' RUI.KS. 

1. Have the dining-room neat and orderly. 

2. Put the table-cloth on the table right side up, and 
exactly straight and even. 

3. Put on casters, salts, sugar-bowl and spoon-holder, 
first; then plates at equal distances apart, and about two 
inches from the edge of the table. 

4. Place by each plate, in right order, a knife, fork, glass, 
and na])kin. 

5. All articles for serving tea or coffee must be set near 
the hostess and all things for serving meat near the liost. 

O 

G. After you have learned just how the table is to be set 
for any meal, always afterwards set it exactly the same way. 

7. When all is ready, look carefully and think if you have 
forgotten any thing. 

8. In setting food dishes upon the table, be sure to set 
them exactly even and straight. 

Comments. — In giving the above directions, I have given only a 
general phm; of course, each family will have special needs, which 
' should be considered. When the plates are to be put around the table, 
the directions above are to be followed; but for a dinner or breakfast 
table, the plates should usually be warmed and placed in a pile by the 
host, while all other things are to be arranged as we have directed. If 
soup is to be served, a spoon must Ik? placed at the right of each i)er- 
8on, and soup plates set by the hostess. 



SETl'ING THE TABLE. 


ir 


Napkins should, for family use, be placed in rings, each one marked 
with proper initials; and each should be placed by the individual to 
whom it belongs. They should be kept in a small basket used for that 
purpose. 

Table-cloths ’should be washed and ironed with great care and 
folded in such a w'ay that they can always be kept in the same folds. 
When young children sit at table, servers or large mats should be put 
under their plates, to preserve the cloth. 

In placing the food upon the table, set the dish directly in front of 
the person who is expected to serve it: thus, the meat platter is put 
evenly and exactly in front of the host; the soup, by the hostess; but 
side dishes may often be served by some member of the family. Butter 
should be served from the butter-dish upon little dishes for the pur¬ 
pose: this is more economical and neater than the old way of serving 
the butter upon the side of the plate. 

In setting a table, we should think of beauty as well as convenience. 
If flowers arc to be had, a bouquet is a very great addition. 

[Explain, if necessary, — host — hostess — casters—stand of castera 
— initials — economical.] 


2 


18 


KlTCUJiX AND DINXXG-IiOOM WOllK. 




CHAPTER IV. 

WAITING AT TABLE 


All little girls should learn to wait upon the table in a 
quiet and orderly manner. Before you are called to serve 
at table, be sure to have your dress neat, your hair in good 
order, your hands and face clean. Just before the family are 
called to dinner, fill all the glasses with fresli cold water; be 
careful not to fill the glasses too full, lest the water be spilled 
on the cloth. In serving at table, stand just back of the 
hostess and to the left side, with a small server (covered 
with a napkin) in your hand. Receive from the hostess the 
plates of soup as they are filled, and pass them first to any 
guests who may bo at table, remembering to serve ladies 
first. Always present the dish to the left side of the person 
who is to receive' it. After serving guests, serve the host, . 
and then other members of the family. Be very careful not 
to spill the soup. Let your movements be quiet and quick, 
but never hurried. 

When not busy, stand near the hostess, that you may be 
ready to attend to any direction from her. When .you 
remove the soup plates, be careful to take the plate from the 
left side of the person; ask no questions, but be attentive to 
the slightest gesture. 

When the soup is removed ami the roast is brought on, 
take your place at the left of the host, and serve the guests 
to moat and vegetables, as before. Be very watchful to fill 
glasses with fresh water, or to pass bread or other things as 


WAITING AT TABLE. 


19 


needed. In all this, however, you will be guided by the 
hostess: she will direct your inoveineiits. When all are 
served, and you are not needed, pass out of the room, being 
ready to answer the bell of the hostess, instantly. 

To prepare for dessert, first remove the plates of such 
guests as are waiting, then others; and finally take out all 
the dishes of food, casters, etc., leaving only glasses of water. 
In taking up pieces of bread on the cloth, use a fork and put 
the bread on a clean plate. Finally, brush the cloth with a 
crumb-brush, receiving the crumbs on a server. To do this, 
pass quietly between the guests, brushing from the left side 
of each person. 

You are now ready to set on the dessert, which is always 
placed before the hostess. Now take your place at the left 
of the hostess, with server in hand, and pass the dessert plates 
as before. If knives, forks, or spoons will be needed, these 
should be passed around and laid quietly by each person, 
before the dessert is passed. If coffee is to be served with 
the dessert, place the server with cups and saucers in front 
of the hostess, and serve the coffee just after the dessert. 
Fruits and nuts are usually placed upon the table, and guests 
are expected to help themselves to them. After serving the 
coffee, your work is done; and you can be excused from the 
room. 

RULES. 

1. Have your hair neatly arranged, hands very clean, and 
dross tidy. 

2. Just before the dinner is announced, fill the glasses 
with fresh cold w\ater. 

3. If soup is to be served, stand at the left of the hostess 
and take the plates on a server. 

4. Be sure to pass the dish on the left side of the person 
to be served. 


20 


KITCIIKX AND DINING - KOOM WOKK. 


5, lie careful not to spill the soup or touch the dress of 
any guest. 

G. Let all your movements he <juiet and quick, but never 
hurried. 

7. When meat and vegetables are to be served, stand to 
the left of the host. 

8. Ask no questions, but be attentive to the slightest 
gesture. 

9. If you are allowed to leave the room, be ready to 
answer the bell without delay. 

10. Remember, while you are serving, to be quiet and 
attentive. 

11. Never, even by a smile, seem to take any part in the 
conversation of the persons at table. 

Comments. — In giving the above directions I have been obliged 
to give general hints only upon the subject. Each family will have 
special ways of having tables ser\'ed ; and it will be necessarj’’ to have 
ver}' particular directions from the hostess. When fish is served after 
soup, si)ecial plates will be needed, and knives and torks for the fish 
only. In plain families, how'ever, the fish often takes the place of 
meat 

It should be remembered, in serving a table, that nothing should 
be done to interrupt conversation: for this rejison it is in veiy'bad 
taste to be constantly passing food to guc*8ts and urging them to eat. 

Bread, pickles, etc.’, should be i)as8ed occasionally in silence; thus 
the guest can, if he desires, help himself without any interruption to 
conversation. 

If in spite of all your care, an accident should happen, a dish fall 
to the fioor or be overturned on the table, make no ado about it; but 
clear all away as quickly and quietly as possible, and attend to other 
matters as if nothing had hapi)ened. 

To be able to wait on a table properly and with good taste is an 
accomplishment of which any young girl, whatever her station in life, 
may very justly be proud. 

[Explain the words — ado — receive — announce—slightest ges¬ 
ture — dessert — verv bad taste — accomplishment.] 


CLEARING TABLES. 


21 


CHAPTER V. 

CLEARING TABLES. 

When all have left the table, begin to clear away by 
setting all the chairs back from the table to their places. 
Then with dust-pan and brush sweep up the crumbs from the 
floor. Do this to save the carpet from having the crumbs 
mashed into it by your feet as you pass around the table in 
taking off the dishes. Now take all dishes of food*from the 
table, and set them on a kitchen table. Next take off nap¬ 
kins, carefully folding them : then the casters, salts, sugar- 
bowl, sirup cup and spoon-holder. If any of these articles 
need washing or re-filling, take such to the kitchen; and set 
the others in the china-closet. 

Now set the glasses on a server; gather the silver spoons 
and forks together, and put these on the server ; also, the 
cups and saucers; and carry all to the kitchen. Pick up the 
knives, and put them on a plate, and carry them out: be 
careful never to lay a knife on the table-cloth. Now scrape 
the ])lates, and place them in a neat pile, and carry them out. 
With a crumb-brush sweep the crumbs from the cloth into a 
small server, being careful not to brush any on the floor. - 

In clearing the dishes away, T hope you have been care¬ 
ful not to knock them together, thus making a great noise, 
and })erhaps cracking the edges of the dishes. 

Silver should be handled very carefully, to prevent 
scratches and dents. 

If the table-cloth is wet in places, it should be left to dry 


22 


KITCHEN AND DINING - KOOM WOUK. 


before folding it. Take care to fold the cloth in the same 
folds which were ironed into it. When folded, lay it on the 
shelf; and place a weight upon it to keep the folds in place. 

Before leaving the dining-room, sweep the floor lightly, 
and dust the furniture, leaving all in good order. 

RULES. 

1. Set back the chairs and brush up the crumbs. 

2. Remove all dishes of food to the kitchen. 

3. Take up napkins, fold, and ])ut away. 

4. See if casters, sugar-bowd or salts need re-filling or 
washing: if they do, take them to the kitchen for this pur¬ 
pose. 

5. Place glasses, cups, silver spoons, and forks on a 
server, and take to the kitchen. 

C. Take up knives carefully, putting them on a difch; and 
take them out. 

7. Scrape the plates, and pile them with the largest at 
the bottom; and take them out. 

8. Brush the crumbs into a server with a crumb-brush. 

9. Fold the cloth carefully; and place a weight upon it 
to keep the folds in place. 

10. Sweep and dust the room, leaving all in good oraer. 

Comments. — The food should be immediately removed from the 
table that it may be saved from further exposure, and taken care of. 
This is especially the cook’s or housekeeper’s work. If a dessert has 
been served, of course the first dishes will already be in the kitchen, 
and only dessert dishes will lie left upon the table. In clearing the 
table while persons are seated, no special order can be obser\’ed. All 
should, however, lie done as quietly and with as little disturbance of 
persons seated at the table as possible. 

Girls should lie taught to observe system in table-cleaiing. Tin 
careless way of rushing out with one or two plates, a spoon and a few 
knive.s, gathered at random, is at once wasteful of time and injurious 
to dishes. The kitchen table sot^n becomes crowded; and things are 


CLEARING TABLES. 


23 


jostled against each other, and probably washed in a very irregular 
and imperfect manner. 

The mixing of knives wdlh silver spoons should never be allowed. 
Setting dishes away with a little food upon them, and perhaps a spoon 
left in the dish, is an indication of either ignorance or indolence, 
which should not be tolerated in any well-ordered family. While a 
few minutes may be saved from the clearing time, many minutes will 
be lost in the time for preparing the next meal. It is always best to 
do every thing the right way. 

Time, temper, and money are saved by taking time enough to do 
things just right. 


24 


KITCHEN AND DINING - KOOM WOKK. 


CHAPTER VI. 

W.VSHING KITCHEN DISHES AND IRON VESSELS. 


Ilavinpr learned liow to wait upon the table, and clear the 
table, you may next learn how to wash dishes. First wo 
will talk about washing and cleaning up all the kitchen 
dishes, pots, kettles, etc. These we do up first, tliat we may 
have room in the sink and on the tables for the nicer table 
dishes. . 

If there is no boiler of hot water on the stove, you should 
have remembered to put water on to heat in g(X>d quantity 
before setting on the dinner. An iron dish-cloth is a good 
thing to have for washing pots and pans which have food 
burned or stuck down. Just as soon as a pot or skillet is 
emptied of food, it should at once be filled with water to 
soak. If you have remembered this hint, you will find them 
quite easy to wash. A special dish-cloth should be kept for 
these vessels. 

Before beginning to wash, clear the sink by pouring the 
water out of pots and washing off the worst of the food, and 
scraping all up neatly from the bottom of the sink: this can 
best be done by having a little whisk-broom kept for the 
purpose: sweep all scraps together, and take them out and 
burn them at once. 

Prepare a pan of hot water by placing a piece of soap 
on a fork and shaking it about in the water till a suds is 
formed; then wash first all dishes used for mixing and cook- 



WASHING KITCHEN DISHES AND IKON VESSELS. 


25 


ill" purposes; then, spoons and knives used in the kitchen. 
Rub these cooking knives nicely with Bristol brick : wash, 
wipe, and put all in their places. Now wash carefully all tin 
vessels, and wipe dry with a towel kept for that purpose : 
set them on the stove a minute to dry, and put them away at 
once. Tins which have been used for milk should be very 
carefully washed and scalded, then wiped dry and set by the 
stove or in the hot sun, that they may be made sweet and 
entirely clean and dry. 

Now add a little more hot water, and wash the skillets and 
pots, being very careful to get them entirely clean ; wash 
the outside of these vessels, so far as extends above the 
stove when set in: a small scrubbing brush is good to use for 
the outside: of course it must be kept for that purpose only. 

Slaving dried and put away all these vessels, you will 
next wash the dish-pan and cloth with a little clean water, 
wash off the table and shelves about the sink, rinse out the 
sink and hang up this dish-cloth. AVe are now ready for the 
table dishes which we will tell you about in the next lesson. 


RULES. 

1. Put on plenty of dish water to warm before the dinner 
is served. 

2. Just as soon as the food is taken from a vessel, fill it 
with water to soak. 

3. Have a large good dish-cloth to use especially for iron 
vessels and kitchen dishes. 

4. Scrape pots with a knife or iron spoon, kept for the 
purpose, or use an iron dish-cloth. 

5. Wash all entirely clean, outside as well as inside, and 
wipe dry; then set them on the stove to be well dried. 

0. Ptit all things away, in their proper places. 


20 


KITCHEX AND DINING - KOOM WOKK. 


7. Wash oflf the tables and shelves; then rinse the sink, 
and wash the dish-cloth and dish-pan clean. 

8. Use a little whisk-broom to clean out the sink and a 
small scrubbing brush for the outside of pots, etc. 

0. Vessels used for milk should be well scalded after 
washing, and carefully dried. 

Comments. — In giving these directions, I have supposed that one 
person is to do all the work. If two are employed, the cook should 
take charge of the kitchen vessels, etc. While the family are at table, 
of course she will get all this work done, so that all will be reatly for 
the table dishes when they are sent out. 

In order to have dishes well washed, it is very important that 
proper conveniences be provided. These little things cost but a trifle, 
and are of great use, both in saving time and securing neatness in the 
kitchen. The iron dish-cloth consists of a scries of iron rings y oven 
together. The little whisk-broom for the sink is a great convenience 
and a sjiving to the hands. Have a string to it to hang it up when not 
in use; scald and wa.sh it well on washing day: then, by drjdng it 
every day, it will always be sweet and clean. 

With all young girls the care of dish-cloths is a great trouble. If 
si.\ good hemmed pieces of linen toweling are devoted to tliis purpose, 
it will be found to save much confusion and untidine.s8 in this depart¬ 
ment. Three should be used after each meal, unless it be a light tea or 
lunch, when two only will be needed. Those intended for silver and 
glass should be finer and softer than the others, and so marked as to l>e 
kept especially for that purpose. A special nail or hook should be 
assigned to each dish-cloth, so that no confusion in their uses nee<l 
occur. Cut the dish-cloths for iron vessels larger th.an those intended 
for crockery; and of course the white linen ones for ghiss can easily 
be distinguished. All towels and dish-cloths should go through the 
wash every w’eek. 

Especial attention should be given to the w'ashing of kitchen 
spoons and knives. A knife which has not been scoured will often 
produce some chemical change in the articles used in cooking. Iron 
spoons should be fretpiently scoured, and always waslunl with care. 
Plates upon which pies or puddings are baked should be (xrcasioually 
boiled in strong suds, with soda or other alkali in the water. 


WASUING KITCIIEX DISUES AND IRON VESSELS. 27 


All spoons should be taken from dishes of food which are set away. 
A knife should never be left in a butter jar, or a spoon in a lard tub. 

If food is kept in an ice-chest, care must be taken to clean the 
chest carefully every morning; and if butter or milk is kept in it, no 
strong-odored vegetable or meat should be put in the chest. Milk and 
butter are often spoiled by being kent near some strong-flavored article. 


28 


KITCUEN AND DINING-KOOM V\ OKK. 


CHAPTER VII. 


W.SJS1IING TABLE DISHES, GLASS AND SILVER. 


I hope that while washing up the kitchen dishes, yotr 
remembered to fill up your hot water boiler just as fast as 
you used the water out; for we shall need plenty of hot 
water for the table dishes. See that all the dishes are piled 
up neatly, and, snugly set, near at hand, with servers ready 
to set the glasses and silver on after they are washed. Have 
ready at least four nice, clean dish tow’els, one especially for 
glass and silver; and this should be soft, well ironed, and 
free from lint. Have a soft white dish-cloth especially for 
glass and silver, and another one for dishes, which should be 
made of linen toweling and hemmed nicely. No old rags 
should be used for dish-cloths; if you take a piece of old 
cloth, hem it and put on a loop, so that it may be respectable. 

Fill your dish-pan half full of hot water, just as hot as I 
can be borne on the hands. Make the suds as told in the 
last lesson, with not too much soap; and never allow the 
piece of soap to lie in the bottom of the pan. Wash glasses 
first, plunging them in all over at once, to prevent them from 
cracking. Glass breaks when hot water is poured over it, or I 
when only a part of it is in the water and the other part 
remains cold. Wash each glass with care, and rinse in a pan 
of clear hot water, and then turn and drain on a server. .lust 
as soon as all are washed and rinsed, wipe each one quickly 
and carefully, being careful never to touch the glass with the 
bare hand. Keep a part of the towel in the hand, to save 




WASIIIXG TABLE DISHES, GLASS AND SILVEB. 


20 


the glass from the touch; for the hand, no matter how clean 
it may be, will tarnish the glass. A second server should be 
at hand to set the glasses upon when wiped. 

Next wash the spoons and silver-plated forks, and rinse 
these in very hot water, and wipe with a dry soft towel while 
hot. The spoons and forks may be put on the server with 
the glasses, and thus all carried to the closet. Now wash the 
outside of silver sirup-cups and sugar-bowls; and, if a silver 
butter-dish is used, wash this also. In washing new silver- 
plated ware, use 7io soap; only very hot water. These should 
all be wiped and polished with a very dry towel, and care 
should be taken not to handle them after they are finished. 
When these are all set in their places, wash out the disli- 
cloth used for silver and glass, and hang it up. 

Next wash pitchers, cups and saucers, taking the dish¬ 
cloth kept for dishes; wash, rinse and wipe while hot, and 
set away. Now renew your water with more hot suds, and 
set in the dessert plates first; then all other plates may be 
washed in like manner. When they are all nicely wiped and 
set away, add a little more hot water and soap, and wash tlie 
vegetable and meat dishes. These should be carefully rinsed 
and wiped dry. All dishes when washed and dried properly 
[have a fine jiolish. If this is wanting, something is wrong: 
your towel is jierhaps too damp, or your water too cool, or 
you have let them stand too long before drying them. 

If steel knives are used, wash each knife separately, 
Inever allowing them to soak in the water; and, without 
wiping, lay them all on the scouring-board to be scoured. 
Rub the blades wkh a cork large enough to reach across the 
blade, dipped in powdered Bristol brick. 

After pouring out your dish-water, take a little clean hot 
suds and wash each knife carefully, being careful now to 
wash the handles; rinse, and wipe at once on a dry towel. 



30 


KITCHEN AND DINING-ROOM WORK. 


When all are washed and put away, and the table and 
shelves all wiped and made clean, the dish-cloth must be 
washed and rinsed; then the pan is to be washed, inside and 
out, and hung in its place. Last, rinse out the sink and 
clean away any dregs which may remain in it. Hang all 
your towels on a line to dry. 

In another chapter, directions will be given for the care 
of towels and special cleaning of sink and table. 

RULES. 

1. Be sure to have plenty of hot water ready before you 
begin to wash dishes. 

2. H&ve all plates well scraped and piled neatly, and all 
the dishes snugly set near at hand. 

3. Have ready for use two servers, four dish-towels and 
three dish-cloths. 

4. Have the dish-pan half filled w’ith hot suds, and 
another pan ready to rinse in, with clean, hot water. 

5. Never allow a piece of soap to lie in the bottom of tho 
dish-pan. 

0. In washing glass, be careful not to crack it by using 
too hot water. 

7. Wipe glasses while they are hot, on a dry soft towel, j 

8. While wiping dishes, never touch their surface with the ' 
hare hand^ keep the towel between the hand and the dish. 

9. Wash silver in very hot suds; rinse, and w’ipe imme- | 

diately with a dry soft towel; rub till well polished. ' 

10. Renew- the w-ater often, to keep it hot and clean. ! 

11. Wipe all dishes while they are hot, never allowing ; 

them to stand wet, long enough to get cold or dry. aj 

12. Never allow knives to soak in hot water. B 

13. Scour the knives after each meal, and wash them! 
vejy carefully after scouring; wipe them on a dry towel. 





WASHING TABLE DISHES, GLASS AND SILVER. 


31 


14. Remember to wash and hang up dish-cloths; also 
hang up towels to dry, on a line for the purpose. 

Comments. — The subject of washing dishes is so important that 
it can hardly be treated in one chapter; I liave left some matter in this 
connection for a future talk upon the subject of kitchen work. 

- One of the first things that a little girl is set to do is dish-washing 
This is not the best way, as the work is really quite difficult, and 
requires more strength and judgment than can be found in a ver}" 
young girl. The hap-hazard way pursued by most older girls in this 
work is the cause of such general failure to do the work well. 
A system suited to the family should be adopted, and, when once 
decided upon, should be strictly adhered to. It is a great mistake to 
suppose that this work is unimportant and can be performed by any 
one and in almost any order, or rather want of order. 

I have said nothing about imsMng tow'els, for the reason that this 
work can not generally be Avell done after w’ashing dishes; and, if the 
dish-w'ashing is done by young persons, it is best to have enough 
towels to last through the w'eek, and thus to have them all "washed on 
■\^Tlshing day, and properly ironed. It is very important to have these 
towels W'ell washed, and ironed very smoothly. 

A little money invested in a good supply of kitchen tow’els is 
never "W’asted. It really costs no more to have a large number in use 
than to have but four, and "VN'asli these out and dry them every time 
they are used. The four with their hard usage are very soon worn 
out, "VNiiile two dozen "will last a year, or longer. 

If girls can be induced to -wash dishes with a system, and do it 
well, they will find a pleasure in the "VN’ork, quite foreign to the usual 
drudgery it becomes when hurried through in any sort of style. 


\ 


KITCHEN AND DINING-ROOM WORK. 




CHAPTER VIIL 

now TO KEEP THE KITCHEN IN GOOD ORDER. 

A kitchen should be swept thoroughly, every day. 
Before beginning to sweep, take a broom, or better, a long- 
handled dust-brush, and brush all cobwebs from the ceiling 
and wall; brush the top of the stove })ipe and all projections 
over doors, etc.; then sweep the stove neatly. Pick up and 
put away all things which may be lying about the floor; take 
out and shake rugs and foot-mats. Finally sweep the floor, 
moving all articles, and sweeping under the stove and in all 
corners, carefully. With dust-pan and brush take up the 
<lirt, and put it into the stove to burn. 

After sweeping, open the outer door or the window till 
the dust is removed, and till any smells of cooking are cleared 
from the air. Now take a dust-cloth, and dust tables, chairs, 
and all projections in wood-work, not forgetting the window. 
Put all in jilace again, closing the window. 

On Wednesdays and Saturdays the kitchen should have 
a more thorough cleaning. The closets and jiantry should 
be set to rights: all tables and shelves which are in constant 
use should be scrubbed; the hot water-boiler emptied and 
cleaned; and if it be copper, it should be scoured and 
polished. The cook-stove should be brushed and wiped 
every day, and thoroughly cleaned once a week. To do this, 
first, brush the ashes and soot from over the oven, and clean 
the place under the oven. Then sweep the top and hearths 
of the stove; and, with water and a cloth, wash up the inside 


now TO KEEP THE KITCHEN IN GOOD ORDER. 


3:^ 


ol the oven and the outside of the stove, wherever it is 
needed. 

The stove is now ready to ajipl}' the blacking. Have a 
])an especially for the blacking. Rub the cake of blacking, 
with a little water, around tlie pan till enough is dissolved to 
black the stove. Appl}’ the blacking with a small cloth, and 
brush before it is entirely dry, with a stiff brush, till a fine 
j)olish is produced. The fire should be out at the time, but 
the stove may be warm. After all this is done wash the 
kitchen chairs; and last of all clean the kitchen floor. 

For scrubbing tables and shelves, have a scrubbing brush 
kept for that purpose only: never use the same brush for 
tables and floors. Scrub the table with hot water and soap, 
rubbing always with the grain of tlie wood; then rinse witn 
clean hot water, and wipe dry with a clean cloth. In scrub¬ 
bing the floor, have two buckets: one with hot suds and 
another with clean water for rinsinor. A floor cloth should 
be of good size, and made of some kind of soft thick cotton 
or linen goods; old Canton flannel or old knit under-garments 
niake the best. Tlie sink should be carefully cleaned. To 
clean the sink, scrub it with a little wdiisk-broom, using plenty 
of hot water and soap, and a little washing fluid. Once in 
two weeks the kitchen window should be washed, and the 
paint wi])ed with a cloth wrung out of hot water. 

Once a month the closets and pantry should be thoroughly 
cleaned. To clean a closet, take every thing out; wash and 
scrub the shelves, the wall, and the floor; take out the 
drawers; empty them and wash them, setting them to dry. 
Wash all dusty dishes and wipe all spice-boxes, etc. Scrub 
the outside of sugar-tubs. Have your papers neatly cut in 
scollops the day before, for this work can not be well done 
in a hurry. Put the scolloped papers on all the shelves 
except such as are in very constant use ; these should be 
3 


34 


KITC'HKN AND DINING - KOOM WOUK. 


kept clear of paper anid wiped every day. The pantry, or 
store-room should be cleaned in the same way. Take pains 
to move every barrel and box out, and clean in every corner. 
Sweep the ceiling' and walls carefully, and see if there are 
any mouse holes: if so, have them stopped at once by tacking 
over them a bit of tin ; or, if they are in the wall, fill with 
plaster of Paris. 

KULES. 

1. Have a place for every thing, and take pains to put 
things away, just as soon as they are not in use. 

2. Never allow ashes or coals to lie about under the stove 
or on the hearth; brush them up just as soon as they drop. 

3. Sweep the kitchen thoroughly every day, and dust 
carefully, brushing down all cobwebs. 

4. On Wednesdays and Saturdays clean the kitchen 
tables, shelves, sink, stove, and floor, thoroughly. 

5. Once a month clean closets, pantry, and store-room, 
by moving all things out, and scrubbing shelves and putting 
all in perfect order. 

b. When done using the scrubbing brushes, wash them 
clean and set them to dry; also wash floor cloths, window 
cloths, etc., and hang them up to dry. 

7. Keep a neat covered box in the kitchen to put waste 
paper in for lighting fires; also, a little bag to put strings in. 

8. If no animals are kept, it is best to burn all worthless 
scraps from the table and sink. 

9. It is better to have a neat kitchen than a neat parlor, 
if you can not have both. 

Comments. — Some of the directions given in this lesson may 
seem needless, as for instance “ Carefully dusting the kitchen every 
day.” Every one will admit the necessity of having our food pre¬ 
pared in such a way as to be entirely free from dirt. We will suppose 
that the dusting has been neglected. You are busy mixing a delicate 




HOW TO KEEP THE KITCHEN IN GOOD ORDER. 


35 


custard for dessert: the kitchen is warm and a window is raised, a 
putf of air brings the dust from the window sill right into your nice 
custard. So if we wish our food kept entirely free from dirt, it is im¬ 
portant that the kitchen should, in every part of it, be kept scrupu¬ 
lously clean. 

Many girls allow things which they have had occasion to use to 
lie about the kitchen or on the tables when they are not needed and 
should be put in their places; thus the kitchen is constantly kept in 
an untidy slate, waiting for some special cleaning-up time to put things 
away. This-is very bad management: it is just as easy to put the 
thing right in its place while it is in hand, and thus to keep the tables 
clear and have room for other things as they are needed. 

Another thing to be remembered is to keep all doors closed. 
Closet doors hanging open give a room a very untidy appearance, and 
allow dust to accumulate upon dishes, and perhaps on food set away 
on shelves. Brooms should always be hung up when not in use: or 
if they are ever set away, turn them upside down, so .that the weight 
of the broom may not rest upon the soft w'hisk end. 

Door-knobs should be very frequently wiped with a wet cloth; and 
care should be taken not to touch them with wet, soiled hands. Indeed, 
there is no apology for soiled hands in the person who does kitchen- 
work. If the work has soiled your hands, w'ash them thoroughly just 
as soon as the dirty job is done, and keep them clean: a hand-basin 
and towel should be in frequent use. 

Avoid doing work in a hurried way; we may work fast without 
any hurry: indeed, “the more haste, the less speed” is a very true 
maxim. To accomplish a great deal of work in a little time, one needs 
to use the brain as well as the hands. Plan to make ever}' step and 
every movement tell to good purpose. 


KITCHEN AND DINING - DOOM WOUK. 


m 


CHAPTER IX. 

CARE OF KEROSENE LAMPS. 


' * Kerosene oil is procured from oil wells. The principal 
ones are in Western Pennsylvania. It is used in all parts 
of the country to light our houses at night. It must be 
burned in lamps made for the purpose, and these must be 
trimmed and filled with the greatest care, to prevent ac¬ 
cidents. 

The oil is e.xplosive when subjected to too great heat, and 
is very easily ignited, and burns with a great flame if set on 
fire. Lamps should always be filled in the morning, to 
avoid the possibility of their being forgotten till they are 
needed in the evening. Kerosene cans are very apt to leak; 
and it is best to have a special place for keeping them out¬ 
side of the kitchen, as the smell of the oil is very disagree¬ 
able, and to set the can in an old plate, to keep the oil from 
spreading. If possible, keep an old server to trim lamps on, 
or a piece of oil-cloth, to save the table from a possible touch 
of the oil. Keep a box containing cloths for 'the use of 
lamps, and never use any other cloths than these specially 
set apart for this use. First, spread a folded paper on the 
table; then bring all the lamps and set them on this pajier. 
Bring in the server and the oil-can. Take off all the chim¬ 
neys and lay them aside; then unscrew the burners, but do 
not take them entirely oflf. Taking the oil-can, unscrew the 
top of it a little, to let in the air, so that the oil can flow 
regularly from the spout, and not in spirts. Remember to 




CAKE OF KEIiOSENE LAMPS. 


37 


screw the cap down again when you are done filling the 
lamps. 

Now take a lamp, and witli the left hand turn the burner 
to one side, and with the right hand fill the lamp nearly, but 
'not quite, full. Set the can down, and screw up the lamp, 
being careful to screw it tiglit. Turn up the wick a little, 
and with a pair of sharp scissors trim the wick perfectly 
even, being careful not to pinch the edge of the burner. 
Wipe off all trimmings and bits of blackened wick, leaving 
the burner clean and even. In the same manner fill and 
trim the others. Take a soft cloth and wipe all parts of the 
lamp carefully, and set to one side. 

For ordinary cleaning, the chimneys may be cleaned by 
taking a bit of soft newspaper and rubbing the outside, and 
then another l)it inside, using a small stick to push it around 
inside till all smoke is removed and the crlass is clear. Put 

O 

each chimney on its lamp just as soon as it is clean. 
In carrying the lamps to their j^laces, be careful not to shake 
them violently, as the oil will be apt to leak over the top 
of the lamp if you do. If a wick is too short to reach to the 
bottom of the lamp, a new wick is needed. 

It is dangerous to burn a lamp a moment after the wick 
is out of the oil. If the lamp smokes when turned up 
enouo-h to make a crood lio;ht, something is wrono* with the 
burner. You may have bruised it in trimming tlie hamp; or 
it may be too rough and dirty to do well. When you next 
trim the lamp, look after the burner, and if it seems black 
and sticky, boil it in soap suds, with plenty of soda in the 
water. See that the edges of the burner are perfectly even; 
if they seem pinched together in })laces, take some little 
instrument and open them and make them even. 

Once a week, the chimneys should all be washed witli 
warm soap suds, rinsed, and carefully polished with a soft 


38 


KITCIIKN' AND DININii - KOOM WOKK. 


dry towel, kept for this purpose. Also, wash the outside of 
the lamp, and scour the brass part of the burner with liristol 
brick. If the burners are very black, wash tbem with vine- 
(Tar and salt, and then polish with brick. When a new wick 
is needed, it is well to empty the lamp entirely, and wash 
the inside also, and dry it thoroug'hly. Never fill a lamp 
while it is burning, or near one that is burning. 


RULES. 

1. Never forget that kerosene oil is a dangerous article, 
and it should always be handled with great care. 

2. Never use kerosene to light a fire, or to make it burn 
faster. 

3. Remember that a large number of persons are burned 
to death with kerosene every year. 

4. Never fill a lamp while it is burning, or near one that 
is burning, or near an open fire. 

5. Always fill and trim lamps in the morning. 

0. Never allow a drop of kerosene to fall upon the 
kitchen table, or on any article which is ever used about 
cooking. 

7. Keep cloths, towels, etc., to use about lamps in a box 
for the purpose. 

8. Remove the wick as soon as it becomes too short to 
reach the bottom of the lamp. 

9. Always screw up the lamps very tight, and handle 
them with care. 

10. A lamp should not be allowed to burn entirely empty. 

11. Do not turn a lamp down low and leave it burning in 
a sleeping-room. 

Comments.— In the above directions I have said nothing about 
the care of a fountain or “ student’s ” lamp. These are the best of all 
lamps, and the least dangerous. The “ student’s” lamp may .safely be 





CAKE OF KEROSENE LAMPS. 


39 


filled while burning; but it is never best to leave the lamp-filling till 
evening, even with these lamps. When fountain lamps become old, 
they should occasionally be taken to pieces, and all that part through 
which the oil flows up to the flame should Ijc boiled in strong soap 
suds, with soda. After this treatment the lamp will burn as well 
as ever. 

Lamps which are used for sewing or reading should always be 
provided with shades. It is very injurious to the eyes to work by the 
light of an open lamp. 

A grease spot caused by kerosene may be taken out by ai^plying 
heat to the spot. A warm flat iron set over it, or passed over the floor 
or table, will soon remove all smell of the oil. 





40 


KlTCUliN AND DINING - KOOM >VOKK. 


I 


j 


CHAPTER X. 

ox THE CARE OF THE CELLxUl, OUTSIDE STEPS AND 

BACK YARD 

A ffood cellar should be cool in summer and warm in 
winter, and should always be dry. It should be j)rovided 
witli windows for li^jlit and air. 

The cellar should be kept very clean and sweet. Once a 
week the floor should bo carefully swept, and all shelves 
washed. If vegetables are kept in the cellar, these should 
be looked over, and any decaying ones removed. The bad 
air from decaying vegetables is often the cause of serious 
sickness in the family. A cellar should be well aired every 
day, by opening doors and windows early in the morning, 
while the air is cool. If milk or butter is kept in the cellar, 
there should be a good circulation of air at all times. The 
steps leading to the cellar should bo frequently scrubbed and 
w’ell dried. 

Every morning, the outside front steps and sidewalk out 
to the street should be carefully swept; twice a w’eek the 
steps should be cleaned with water. If the steps are of 
wood and are painted, do not use soaj); a careful washing 
with warm water will remove all dust and make them quite 
clean. 

The back yard is often much neglected. On looking out 
the back windows we may see old tin cans, empty coal-hods, 
old barrels, etc., etc. To keep the yard in order should bo 
the especial care of the young girls and boys of the house. 


CAJiE OF (jKLLAIi, OUTSIDE STEl’S AND BACK YARD. 41 

^ye must be very careful 'svheii we throw things away, not 
to throw them where they fire not wanted. All old and use¬ 
less things which can be burned, should be put into the stove 
or furnace to burn; this entirely disposes of them. Egg¬ 
shells, bones, and scraps from the sink and table can gener¬ 
ally be burned. Of course, if animals are kept, these should 
be fed with waste food scraps. Besides tli-e untidiness of 
leaving old vegetables, etc., about the back door, the air 
arising from all such matter is very unhealthy, often pro¬ 
ducing typhoid and other fevers. A few minutes given to 
the care of the vard every dav will secure neatness and 
order, and this responsibility should be put upon some one 
j)erson; and let this be the young girl or boy of the family. 

In cities we depend upon the scavenger to take away all 
refuse matter; but this must be looked after, to see that the 
barrel or bucket is emptied frecpiently, and that a suitable 
vessel is always ready to receive the scraps. In winter the 
frost makes trouble; so it seems best, when possibl-e, to burn 
waste matter. 

In villages, the burial of waste matter in the garden gets 
rid of it and enriches the soil. 


RULES. 

1. Open doors and windows every morning, to air the 
cellar. 

2. Once a w^eek sweep the floor and wash all shelves and 
tables. 

3. Look over vegetables once a w*eek; remove all decay¬ 
ing ones. 

4. Set milk wdiere there is a good circulation of pure air. 

5. Sweep carefully outside front steps and porches every 
morning. 

0. AVash them with warm waiter twice a week. 


42 


KITCIIK.V AM) I)IMX(i*KOOM WOHK. 


7. Back yards should he kej)t neat and clean. 

8. Never throw old tin cans or any waste articles in the 
yard. 

9. Burn up all such articles as can he burned. 

10. Keep a tuh or bucket for the scavenger to emjily 
when he passes, and see that it is set out. 

Comments.— In cities the area hack of the house is often so 
entirely out of sight tliat it is apt to be neglected, and left in a veiy 
untidy condition. Health, as well us good ortlcr, requires that all ' 
outside spaces be well looked after, and always kept neat and clean. 

Walks should be swept daily, and once a week in pleasjmt weather 
they should be 8crublK*d. This work can be clone by the young folks 
of the family, and it should be considered their special work. 

It is pleasant to have grass and flowers growing about the house; 
these all require attention. Indeed, if we would have our homes 
beautiful, healthful and neat, we must give thought, care and labor to 
each department of the home. Our little girls should learn that a 
truly happy home is always the result of somebody’s thoughtful care 
and labor. Wann, comfortable rooms, sweet, clean beds, bright, 
cheerful tables, and all the little things which make home so sweet,— 
nil these cost thought and labor from somebody. Let us think uho 
has done it all, and early learn to build beautiful, happy homes. 




f 


TllK CAKt OF THE I'EKSOX. 


43 


CIIAPTEK XI. 

THE CARE OF THE PERSON. 

The first thinor which must l)e done for a liumaii beiiiir is 
to irash it. For several years the good mother washes the 
child once each day over the entire body, and many times in 
the day the hands and face must be washed. 'When the 
little one is old enough, it is required to wash itself. 'We 
will suppose that our little readers are all old enough to do 
this work for themselves. 

Let me tell you first that the principal difference between 
a civilized man and a savage, is that the civilized man washes 
frequently, while the savage never washes. Now if you wish 
to be a truly civilized child you will washy wash often, and 
wash thoroujjhlv. Don’t be content with a clean face and 
hands; but wash the entire body once a week in cold 
weather, and two or three times a week in warm weather. 
If you have no bathroom or bath-tub, take a comtnon wash- 
tub and use any room that is convenient; or if the tub is not 
to be liad, take a quart or two of warm water in a bowl, and 
spread an old quilt or blanket on the carj)et, and with a 
sponge or cloth wash the entire body clean, being careful to 
wipe and rub the skin with a rough towel. If you can be 
brave enourrh to take a little washin<r bath all over the bodv 

O O */ 

each morning with cool water when you first rise, you will 
feel better all dav and have much better liealth. Tf vou do 

ft/ ft 

this, rub the surface well with a drv rouirh towel, and dress 
quickly after washing 



44 


KnVIIE.N AM) DINING - H«)OM WOKK. 


Kemeinber to wasli your feet every ilay, in any ca»e. 
Much suffering from corns, bunions, and bad toe-nails might 
be saved by a careful washing of the feet each night on 
going to bed, and by proper attention to cutting the nails. 
If the nail is growing into the toe, do not cut that part of it; 
but cut the top of the nail, and put under the side a bit of 
lint; by attention to cutting the top of the nail and scra])ing 
the thick part, you wdll soon be relieved. For chilblains^ 
soak the feet a few minutes in the morning on first rising, in 
cold water. 

The teeth should have attention every evening and morn¬ 
ing. Have a good, stiff tooth brush and rub them well; take 
time enough to rub all the teeth on all sides. This habit, if 
kept up, will secure for you good teeth for many years, and 
give you a sweet breath and better health. If the food is 
allow’ed to remain in the teeth, it decays, and is very injurious 
to health. The dentists say that it is more important to wiLsh 
the teeth in the evening than in the morning. 

When all dressed except the outer garments, comb the 
hair, being very careful to remove all tangles by gentle 
combing, beginning at the lower end of the hair. After 
combing the hair, wash your hands again and clean your 
nails, using a small penknife or a })air of j)ointed scissors for 
the purpose. The nails should be trimmed often and kept 
clean. Rise early enough to allow plenty of time for the 
proper arrangement of your hair and dress, before beginning 
your day’s work. 

Learn to take care of your eyes by keeping them well 
washed in warm water if they are at all weak. Healthy eyes 
are better washed in cool water and well doused with it; but 
sore or weak eyes should be bathed in warm water. Never 
try to read or work in a poor light. If you use a lamp at 
night, always put on a shade. Remember the best young 




THE CARE OF THE PKKSOX. 


45 


eyes may wear out; and they should always be carefully 
used. 

.. Your dress snould be always clean, neat and suited to 
your work or your position. No great amount of money is 
needed to dress well, if you will learn to atteiwl to all tlie 
little things. Have all tlie buttons properly arranged on 
your under-garments, so that all articles will hang from your 
slioulders ; even the stockings should be fastened to the 
waist by elastic strips. Have nothing hanging about your 
hips; it is untidy, and very bad for your health. Always 
wear a little white collar ‘or ruffle at the neck, and keep your 
dress clean by wearing aprons. 

Shoes should be well buttoned or laced up; and stockings 
clean and without holes. A hole in vour stockin<r, even if 
covered bv the shoe, is bad for your moral character. 

%f f 4 .' 

Remember to be neatly dressed at home, for here you are 
seen by your dearest and best friends. 


RULES. 

1. Bathe the entire body once a week in cold weather, and 
two or three times a week in warm weather. 

2. Wash the feet every evening on going to bed. 

3. Arrange the hair neatly, before beginning the day. 

4. Clean the nails after washing the hands. 

5. Take good care of the eyes by freauent washing and 
by never using them in a poor light. 

6. Dress suitably for your work, being always neat and 
clean. 

7. Have all under-garments well fastened with buttons, 
and suspended from the shoulders. 

8. Keep your shoes buttoned or laced neatly, and your 
stockings clean and free from holes. 


4G 


KITCHEN AM> DINING-KOOM WOUK. 


9. Take pains to bo neatly dressed for the friends at 
home. 

10. Set aside some special time for the care of your 
clotliing, and 'see tliat it is kept properly mended and in 
order to wear. 

Comments. — I wish I could in some way impress upon my reiulers i 
the importance of the subject of this chapter. Your happiness, health, i 
and even length of life, depend in great measure Ujwn the care you 
take in early life of the body which has been put in your care. You 
should, while young and just beginning life, try to form habits of 
cleanliness and neatness and attention to all the needs of the body. 

If you want good lutigs, sit and stand straight, and take good deep 
breaths. If you want a good healthy stomach, eat plain healthy food 
at regular times only. If you want to be loved and re.spected, dress 
neatly and in good taste. Let your manners be gentle and kind, ever 
thoughtful of the happiness of others; and ever ready to serve those 
who need your help. 





CHAPTER XII. 


REVIEW. 

« 


Now we have taken you to the end of this little book. 
Let us look back and see what we have learned. 

First, we talked about building fires; and I hope you 
have all practiced this work at home, and seen how it can 
best be done. It is hard to give rules which will suit all 
your needs. You will find in your homes many different 
kinds of stoves, and different kinds of fuel; so you must in 
part learn for yourselves, and see how older people do the 
work. Still some of our rules will suit all your needs. You 
will find that fire will always need air to make it burn well; 
and that, when you wish to keep your fire, the air must be 
shut off, to prevent its burning out. I hope you have 
remembered that kerosene must never be used to hurry the 
fire; this would be very dangerous. 

About setting tables, you learned that all must be set on 
neatly and in just the right order. No careless work can be 
allowed here. When you have once learned the proper way 
to set the table, do it always, afterward, just the same way. 

In waiting on the table, you learned to pass each dish to 
the left of the person who is to receive it, and to move 
gently and quickly about, to be watchful to see what is 
needed, and ready to serve quickly. 

In clearing tables, you learned to have a system in 
removing the dishes, and to have all neatly piled and all 
cleared away quietlv and without confusion. 




48 


KlTiMIKX AND l)IMN<i-KOOM WORK. 


In wasliing dislies, you Inive learned how to wash glasses 
without danger of breaking them, and how to keep the silver 
all new and bright-looking; to use plenty of clean, hot water 
and not too much soap; to rinse and wipe all nicely, and set 
every thing in its proper place. You learned to have j)lenty 
of good dish-cloths and towels, all washed and ironed nicely. 

In cleaning the kitchen, you learned how to clean the 
sink and stove; how to dust and clean closets, and keep all 
things in order, and all clean and neat. 

Next, we spoke about kerosene lamps; we talked of the 
danger of fdling them at night, and told you how this work 
must be done in the morning, and just how to keep your 
chimneys all so bright, and flame burning to give the best 
light. 

Then, about the cellar and yard, you learned how to keep 
all sweet and clean, to remove all old, decaying vegetables, 
and keep the back yard always ready for the very best 
visitor to inspect. 

And, last, of your tloar, precious body we talked. We 
told you of the danger of neglect, and how happy and 
healthy the habits of cleanliness and neatness would cause 
all your life to be. 

Now, if you have learned all these lessons well, you are 
ready for Book No. 2, which will tell you all about the care 
of parlors and how to keep the bed-rooms in order, and how 
to wash and iron. 





APPENDIX. 


It is sometimes quite difficult to regulate the heat in a 
cookinsr stove. If the covers continue red-hot after the 

O 

drafts are all closed, the heat may be reduced by setting one 
cover aside; or two covers may be partially removed witli- 
out danijer of smoke, if the coal is burning well. 

To heat the oven after a day’s fire has been burning in 
the cooking stove, is sometimes very difficult. In such 
cases it is best to shake and clear the grate, in part, and put 
on kindlers and build a new fire. A fire which is in part 
exhausted will not produce heat enough to extend under the 
oven. It is sometimes necessary l*o clear the grate entirely, 
but generally it is sufficient to shake the grate and pick out 
cinders and dead coals till the air can get through and 
kindle the new fire. 

If soft coal is used, the accumulation of coal dust, or 
slack, is often annoying. This may be used to good purpose 
by putting it on the fire in very small Quantities, when the 
fire is burning free from smoke. 

If dishes are w'ashed in a sink, a little wooden lattice, 
fitted in the bottom of the sink to rest the dishes upon 
while they are draining, is a very good thing to have. The 
frame should be taken out and washed after each meal, and 
hung up to dr)'. 


(49) 



50 


Ari*KM>IX. 


To scour knives, make a scourer in tliis way: take a 
board six by ten inches in size and about one-half inch thick, 
and tack firmly upon one side of it a folded piece of drugget 
or Brussels carpet, twelve by ten inches in size; fold the 
right sides together like the leaves of a book; tack the lower 
leaf fast to the board on all sides. To use the scourer, sift in 
it plenty of pulverized Bristol brick; take the knife in the 
right hand, and, having wet the blade, j)ush it back and 
forth between the leaves of the carpet, holding the upper 
leaf down with the palm of the left hand. A few strokes 
will polish both sides of the knife blade, without risk of 
injury to the knife, and with much less time and strength 
than is required by the ordinary method. 

There should always be a bottle of ammonia kept con¬ 
venient for dish-washing. A cheaper washing-fluid may be 
made by dissolving one box of Babbitt’s potash in a gallon 
of warm water. A very small quantity of this mixture may 
be })ut into the water used for cleaning tables, sinks, etc. 

Plaster of Paris may be used to stop mouse-holes, by 
wetting it into a very soft paste with water, and filling it 
into the hole very quickly: as it dries, it will become very 
hard. The plaster can never be used after it has once been 
allowed to harden. 

Girls who do kitchen work should be provided with 
plenty of large kitchen aprons. . These aprons should be 
kept clean, and neatly fastened on with buttons. For 
serving at table, white aprons should be worn. These may 
be made of unbleached muslin, and they should be well 
washed and starched, and smoothly ironed. 


SONGS 




» 







t 





X 


; V 




% 

- - 


- V- -j;- '■’m:* 

t % • f- ^ D 

♦ »- 1 . 

•- * * 

r(* 

m 

' ' Jb 
» * 

< # < 









FIRE SONG. 


Fine* 




-- 





• 

w 


0 






■ 

"T" 

— 

d - 






~m — 


~W 

'W 

m 

zM. ■ 


•#- 


, BE±zirr*='=f: 

^ U ^ ^ ■ I ^ 

1. How to build the fire so bright, How to make it quick and right, 
How to have it always go, This is what we want to know. 
H.Q. Breakfast then'will be too late. Or the din-ner have to wait. 


} 





-M. 

V 


"y 




m- 


D. C. 

«—S— 


'W 





Ev - er keepthisthought inmind, If the fireshouldgetbehind, 




:t=: 




—f-F- jt—F— 


4: 


] 


2. Have the kindlings fine and dry, 

Coal and paper lying by; 

Matches, too, in quite a store — 

These prepare the night before. 

When the day begins to break. 

Then we rise, the fire to make. ' 

Turn the grate, and, first of all, 
Let the dustv ashes fall. 

4 / 

3. On the crumpled paper there. 
Kindlings place with nicest care; 

Not too many nor too few. 

So the air may struggle through. 

Then put on the coal so black, 

Push the draft the furthest back; 

Now with match and paper light. 
See! the fire is burning bright. 

( 5 . 3 ) 












































































































SETTING THE TABLE. 

(••LittU Buttercup") 


Q f> ' k ■■ 



■h 7 T 

Jt tj r 




- 

^ - 1 - r -* « 

-m * 

F • i>"” J 1 

• . f 


Li _L_f_1 

^ ^✓ 

I. As quick as you’re a - ble, set neat - ly the ta -ble, And 

^ ^ M. M. "i. 


m _« _ m. _«_* l_ i 

1_c_« #_ 'm A 

” *r 

1 1 1 I r r 1 r -\- d 

o 7 

Zm t_I- t _t in t_l~ L- r n 

ft 

- 

- 0 —-k—aJ-• 


































































































































































SETTING THE TABI.E. 


"Little liutter^up." 

1. As quick as you’re able, set neatly the table, 

And first lay the tablecloth square; 

And then on the tablecloth, bright and clean tablecloth, 
Naj)kins arrange with due care. 

^2. Bring glasses and casters — avoiding disasters; 

The sugar-bowl, spoon-glass and salt. 

In regular order, bring teacups and saucers, 

The knives and the forks without fault. 


3. Put plates in their places, at regular spaces; 

And this you will readily see — 

The hostess must near her have everything handv, 
For serving the coffee and tea. 

4. When all is done neatly and finished completely. 

That nothing’s omitted we’ll see: 

And thus shall our table stand all in good order. 
And cheery and bright as can be. 

V O 



THE i.rrrEE waiter’s song. 


* 


*'S^rkling and Bright.” 





I. Oh, prompt and true, and SO dain-ty, too,Comcs my little maid-cu 


d-4 f-;. 


3 3 

'J-l 



light - ly. With braided tress, and a ti - dy dress. And her 


B-J- -I', -■-t'' --M— 

... - 


1*.-—f"--=±i- 


— -f«—f* ,-s—fr- 

—r-- 



Trir * • -r" r T -t^ 

^ • m ^ 




rty 1 j M 






1^ 1 


! 


%) 

b’ue eyes shin - ing 1 

* « « 

aright - ly. 

^ -1 

Oh, 

1 1 

si - lent - ly and 

r-J-# # # , 


^ -- ' ■ 1 

bar 



~_: _ . . _c_Ti_ Ml I ! 1 

* ” ^---- 








care - ful - ly. And as swift as’ we are a - hie, With 


Jl 


3=4 




56 


























































































































































THE LITTLE WAITER’S SONG. 


1. O! prompt and true, and so dainty too, 

Comes my little maiden lightly; 

With braided tress, and a tidy dress, 

And her blue eyes shining brightly. 

Refrain — O, silently and carefully. 

And as swift as we are able. 

With looks so neat, and willinor feet. 
We little maids wait at table. 

2. With pitcher in hands, by each plate she stands. 

And with water fills our glasses: 

O, never a drop overflows the top 

Of a dish that my maiden passes. 

3. She serves from the left, with a motion deft, 

Eacli guest with soup so sav’ry; 

And passes the roast that is carved by the host. 

As he serves the meat with the gravy. 

4. This maiden, so still, when we’ve eaten at will. 

Removes all the plates and the platter; 

Then with server she comes, to brush up the crumbs. 

That the guests and the children may scatter. 

5. In the twink of an eye, here’s our maid with the ])ie, 

Or dessert of some sort laden. 

And the nuts and the fruit — don’t vou think she will suit? 
Dinner’s ended. Good-bye, little maiden! 


(57) 


SONG OF CLEARING THE TABLE. 




r^—tr->- 

-- ^ — K- 

T 1 






^ F "t ^ 

-&-• J — •-3 

r S ¥ 'J ' 

* . * 7 i 

2 j^F r. • * !■ 


1. •_2 

J 


9 ^ 

Set the chairs back from the ta - ble, Brush up ev -’ry grain; 





q 


•^ r r ^ 





U A ^ r"" 1 ' 

1 J * 

- 9 

-7— 

^\J - 

zr/I ^ : 






Gt 

-»■ -■ ^-p- ■■ 1 

r-| 

# Sir . K N 1 

n 

be: 

r% ! ! ^ ^ 

rri 

d ~3 '"S • ! J 

II 

t /«% 

r ? 5 ? 5 


.r II 

L>ar 

’ £ • • 1 

- ^ L ei_. ’ f - 2 2 - 

_Jl 


These we car • ry to the clos - et, On 


lit - tie trav. 




t 


i 




58 



















































































































































SONG OF CLEARING THE TABLE. 


[The air of "Hold the Fort "will fit this so7i(/.] 


1. Set the chairs back from the table, 
Brush up every grain; 

Save the food, for, when we’re hungry. 
All shall eat asrain. 

Fold the napkins nice and tidy. 

Lay them all away; 

These we carry to the closet 
On a little tray. 


2. Take the casters, salts and sugar; 

These are next our care: 

Count the spoons, let none be missing, 
See that all are there ; 

Glasses, now, and forks of silver, 

With the spoons array: 

Then collect the cups and saucers 
On your little tray. 

3. Now, the clearing quite to finish, 

Pile up every plate; 

Shake the cloth, and then, with neatness 
Fold exactly straight. 

Quick, but silent, every motion, , 
Takins: thincrs awav, 

To the pantry or the kitchen 
With a little tray. 


(59) 


SONG OF THE LAMPS. 


*Araby't Daughter.“ 







Down deep in the bo - som of earth there is streaming, 'I'he 
For, drawn from the depths and in pur - i - ty gleam-ing, It 


Jt 




--r 









5^ 




oil that shall glad - den our homes w ith it> light. ^ 
flames up in bright-ness and scat - ters thrf night, f 


Our 





— r— r- .-i^—d 

N “Hr- — - - 1 



K • -m 3 m 3— 1 







wicks nicely trimmed and with burners kept clean : No spot on the table shall 


^^ 

^-^— 

:—t- ' r---t- - r- H 


aLi- — . 1- - 

^- 

1 

" 

1 



fiO 






























































































































































SONG OF THE LAMPS. 


"■Araby's Daughter.'' 

1. Down deep in the bosom of eartli there is streaming, 

The oil that shall gladden our homes with its light; 

For, drawn from the depths, and in purity gleaming. 

It flames up in brightness, and scatters the night. 

Our lamps, filled in season, stand perfect in neatness. 

With wicks nicely trimmed, and with burners kept clean. 
No spot on the table shall poison its sweetness; 

No smoke on our chimneys shall ever be seen. 

2. But fill not the lamp, now, with more than due measure. 

Lest danger beset us while bearing it round; 

And that which, used rightly, we know as a treasure. 

If we dare to abuse it, a terror is found. 

Don’t use any coal oil to kindle your fire: 

Tho’ quickly it lights up, the danger is great; 

For flames may burst out, raging higher and higher: 

When they seize the maiden, sure death is her fate. 


(61) 


THE WASHING SONG. 

** Ok, comt to the Crave," 





. 1 - K— 


-j —^ r . 





How much we need to wash and clean, To wash and clean, To 




_a_j,- -T-^ - ^--w-r-— — 


1 7^1 

W "1 '"I ^ ^ m ^ 


EL — m -tM — ta — < 

M _ » _ MJL^ 


wash and clean, That not a spot or speck he seen, But 



Fine. 



allbesweet andpure. Wepolish,we rinse,and we dust,and we scrub,w’c 




R l)-23 2 


6:2 










































































































































































THE WASHING SONG. 


"O, Come to the Grove.” 

1. Refrain—Hoio much ice need to wash and clean^ 

. To wash and clean^ to wash and cleauy 
That not a s^^ot nor speck he seen / 

Ihit all he sweet and 2 ^ure. 

We polish, we rinse, and we dust and we scrub; 

We stand at the sink, and we bend at the tub; 

And still, to the music of rub-a-dub-dub. 

We keep on a-washing” and washing. 

2. Refrain—How much we need to wash and clean.. 

To wash and clean., etc. 

The pots and the kettles, the tables and floor. 

The dishes and silver, each window and door. 

Ourselves, and our clothes, and a thousand things moro„ 
We keep on a-washing and washing. 

3. Ref rain—How much we need to wash and clean., 

To wash and clean., etc. 

So, day after day, and from morning till night. 

With filth and with dirt we constantly fight; 

To kill, and remove them forever from sight. 

We keep on a-washing and washing. 

How much we need to wash and clean,, 
d'u wash and clean, to Avash and clean^ 

That not a spot nor speck be seen; 

But all be sweet and pure. 

(C3) 




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